Cajun Chicken Breast Recipe

Prep the chicken

Pat the chicken breasts dry with paper towels. If breasts are very thick, butterfly or pound to an even thickness about 3/4 inch to ensure even cooking.

In a small bowl, whisk together 2 tablespoons olive oil, 1 tablespoon lemon juice and 2 teaspoons minced garlic. Place chicken in a shallow dish or resealable bag and pour the marinade over. Turn to coat evenly. Refrigerate for at least 15 minutes and up to 2 hours. If short on time, proceed after 15 minutes.

In a small bowl, combine the paprika, onion powder, garlic powder, dried oregano, dried thyme, cayenne pepper, black pepper and kosher salt. Mix thoroughly to create a uniform Cajun spice blend.

After marinating, remove chicken from refrigerator and discard any excess marinade. Pat chicken lightly so the spice blend adheres. Sprinkle the Cajun spice blend evenly over both sides of each breast, pressing gently so it sticks.

Heat a large skillet (preferably cast iron) over medium-high heat until hot, about 2 minutes. Add 1 teaspoon vegetable oil and 1 tablespoon unsalted butter. Swirl to coat; the butter will foam briefly.

Place the seasoned chicken breasts in the skillet, leaving space between them. Sear without moving for 4-5 minutes until a deep golden-brown crust forms. Reduce heat to medium-low, flip the breasts, and cook another 4-6 minutes until internal temperature reaches 165°F (74°C). For thicker breasts, cover pan and cook an additional 2-4 minutes, or finish in a 375°F (190°C) oven for 6-8 minutes.

If the pan starts to smoke or the spices begin to burn, reduce heat slightly and add a splash (1-2 tbs) of water or chicken stock to deglaze and prevent scorching. Baste the chicken with the pan juices for extra flavor.

Transfer cooked chicken to a cutting board and let rest 5 minutes to allow juices to redistribute.

Slice or serve whole. Sprinkle with chopped fresh parsley and serve with lemon wedges alongside for squeezing over the chicken.

Serve immediately. Leftovers keep in an airtight container in the refrigerator for up to 3 days.